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I made this bread one Friday afternoon in lieu of challah. The Pain De Campagne recipe (pdf) came with my weekly CSA email the second time we got oregano. The first time we got it I dried my bunch, so this time I decided to use it all up in bread, as suggested. Continue reading …

We hope everyone had a lovely Shavuot! But we have another holiday coming up, and you probably want someone else to cook your Shabbat meal for a change. Well, here’s your chance!

I love cooking in a slow cooker. Not only does it cook your dinner for you, but slowly cooking food at a low temperature really brings out different flavors and results in tender meat that just falls off the bone. I defrosted some chicken overnight on Thursday, and on Friday morning I chopped some veggies (I guess you can do that the night before), added some flavoring and liquid, and turned the machine on. I don’t think it gets any easier.

I made these as a breakfast potato along with some scrambled eggs and french toast. By the time they were cooked, everyone was stuffed, but that didn’t stop them from eating all of the potatoes. The moral of the story? these take a long time to cook, like potatoes do, but they’re absolutely delicious once they’re cooked!